UK Crops May Contain Up to Half the Nutrients They Had in the 1960s

A new investigation by Deep Science Ventures shows that Britain’s staple crops have lost between one-fifth and one-half of their vital nutrients since the 1960s, meaning modern adults must consume roughly double the amount of vegetables to match past vitamin and mineral levels. The study highlights steep drops in potassium, iron, selenium and zinc across foods like wheat, apples and carrots, which could affect up to five million working-age people, raising risks of immune weakness, heart disease, thyroid issues and mental health problems.

Researchers point to soil degradation as the primary driver and propose nature-friendly farming practices, such as nutrient-replenishing rotations and organic methods, to boost nutrient content without changing consumption patterns. Critics argue that differences in testing techniques, crop varieties and agricultural practices make direct comparisons with the 1960s misleading. The findings arrive amid broader concerns about widespread micronutrient deficiencies in the UK, especially as cheap, processed foods displace fresh produce in many diets.